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1
In a large deep stainless-steel frying pan or a Dutch oven, cook the bacon over moderate heat until crisp. Remove with a slotted spoon. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon of the pepper. Increase the heat to moderately high. Put the pork in the pan and brown on all sides, turning, about 8 minutes in all. Remove.
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2
Reduce the heat to moderate and add the oil to the pan. Add the onions and garlic and cook, stirring occasionally, until the onions are golden, about 5 minutes. Add the wine and simmer for 3 minutes.
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3
Stir in the broth, vinegar, cloves, bay leaves, rosemary, 1/4 teaspoon salt, and the pork with any accumulated juices. Bring to a simmer. Cover and simmer, turning the meat once, until the pork is just done, about 10 minutes. Remove the meat from the pan, transfer to a carving board, and leave to rest in a warm spot for 5 minutes. Stir the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt into the pan and simmer until the sauce thickens slightly, about 3 minutes. Remove the bay leaves, rosemary sprig, and cloves. Cut the meat into thin slices and serve topped with the sauce.
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4
Wine Recommendation: In Austria, Germany, or Alsace, the classic accompaniment for this type of dish is gewurztraminer. Look for one of the superb examples from the Alto Adige or Germany's Pfalz region and you'll understand why.
